Sweet potatoes are one of Mrs J’s favorite ingredients. It’s something she’s discovered as an adult. You won’t find sweet potato in the traditional Scando cooking that Mrs J knew as a child.

This stew is based on sweet potatoes but it also contains a lot of beans. You can easily serve it as a vegetarian main. Don’t fancy vegetarian? Why not try it as a side to roast chicken. Or, come to think of it, why not toss in some cubed tofu?

To start, get out your big ol’ cast iron pot. Or a big pot, anyway. Heat some sunflower oil in the pot while you chop up two medium sized onions.

Mrs J had to stop at this point to enjoy the beauty of onions. Really, is nature the best designer or what?

Also, cube two medium sized sweet potatoes (about 270g). Throw onions into the pot and let sizzle on medium heat until softened. Add potatoes and continue the sizzle while adding 1 tsp of ground cumin, 2 tsp of chili powder, 1 tsp of sweet paprika, 1/3 tsp of cayenne pepper and 1 tsp oregano.

Let sizzle for another minute while tossing in the pot.

Then add 4dl of vegetable broth and 800g of canned whole, peeled tomatoes. Cut the tomatoes up in the pot and stir everything vigorously while bringing to a boil to make sure flavours are evenly distributed.

Lower the heat and add 280g of white beans and 280g of red beans (the equivalent of 2×1 400g can drained and rinsed).

Stir carefully and let simmer to cook through the sweet potato and thicken, 30 minutes should do it.

Serve in nice bowls.

P.S. These are very Scando bowls from Gabriel Ceramics in Mönsterås. Not designed for sweet potato stew, but perfect for it!